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Feedfeed 2018 Weekly Meal Plan: June 17

Cooking with what's fresh and seasonal!

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Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...

 
photo by @briewilly
With markets teeming with summer produce this week's menu is inspired by what's fresh and seasonal! 

THE MENU
Sunday Loaded Beef Nachos with Corn and Black Beans
Monday Feedfeed Tagliatelle with Tomatoes, Corn Infused Cream Sauce and Pesto
Tuesday Roasted Vegetable Bowls with Bacon & Fried Eggs
Wednesday Black Bean and Quinoa Veggie Burgers with Spicy Cashew Cream
Thursday Grilled Halloumi Salad with Quinoa, Radishes, Olives and Tomatoes
Friday Rice Noodle and Chicken Salad with Spring Vegetables
Weekend Bonus Bagel Breakfast Sandwich with Chimichurri, Poached Egg and Bacon

THE GROCERY LIST
(the must-haves!)

1 large yellow onion
1 large bag tortilla chips
2 cups shredded cheddar and jack cheese
2 avocado
jalapeño
1 bunch radishes
1 can black beans
5 roma tomatoes
2 Red onion
6 ears of fresh corn
Cotija cheese
2 bunches cilantro
sour cream
Prepared alfredo sauce 
Prepared pesto
Fresh pasta (fettuccine or tagliatelle)
Chicken stock
4 oz diced pancetta
1 shallot
4 cups cherry tomatoes
6 lemons
Parmesan cheese
Basil
Scallions
1 bunch asparagus
2 summer squash
2 bell peppers
1 lb bacon
Quinoa
Sweet potato
White miso
Sunflower seeds
½ cup raw cashews
Burger buns
Green leaf lettuce
5 oz mixed baby greens
Green olives
4 oz halloumi cheese
4 large boneless skinless chicken breasts (about 2 lbs)
2 limes
Small red chili
1 lb green beans
4 oz dried rice noodles
Daikon radish
English cucumber
Carrots
Napa cabbage
Celery
Salted roasted peanuts


 

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)


Canola oil
Garlic
Taco seasoning 
Olive oil
Red pepper flakes
Eggs
Rice
Tahini
Rice vinegar
Brown sugar



OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)

Sunflower shoots
Hot sauce
Fish sauce
 

 
THE RECIPES
Loaded Beef Nachos with Corn and Black Beans by @chef_daniellecambell

Nachos for dinner? Yep! Totally acceptable when they come fully loaded with seasonal vegetables! We suggest prepping all of your corn tonight by removing it from the cobs and sautéing it for a few minutes in a pan with olive oil until golden brown. You'll only need 1/4 cup tonight, but save the extra cooked kernels for pasta tomorrow.  One note, be sure to save those cobs for dinner tomorrow as well. 
 
GET 50+ MEXICAN RECIPES > 

Feedfeed Tip When making sheet pan nachos, line the sheet tray with foil for quick and easy clean up. 
Feedfeed Tagliatelle with Tomatoes, Corn Infused Cream Sauce and Pesto

Remember those corn cobs you saved? Use them to infuse your cream sauce! The corn cobs pack a lot of flavor and will add a sweet corn essence to your pasta sauce. 

GET 50+ PASTA RECIPES > 

Feedfeed Tip When working with fresh pasta, be careful to not over cook it. Once it floats to the surface, it's ready to be drained.
 
 
 
Roasted Vegetable Bowls with Bacon & Fried Eggs by @cookathomemom

Toss some of your favorite vegetables onto a sheet pan to roast, fry a few eggs and crisp up some bacon and you have a quick and delicious meal to feed a crowd. We like to serve this over rice for a more complete meal. 

GET 50+ BOWL RECIPES >
 
Black Bean and Quinoa Veggie Burgers with Spicy Cashew Cream by @feedtheswimmers

When prepping these easy veggie burgers, make a little extra quinoa so you can use it for tomorrow evening. If you don't have a food processor you can simply mash everything with a fork before forming into patties.

GET 50+ VEGGIE BURGER RECIPES >

Feedfeed Tip To keep veggie burgers from falling apart when sautéing, we like to let them rest in the fridge for about 15-30 minutes to firm up before hitting the pan. 
 
Grilled Halloumi Salad with Quinoa, Radishes, Olives and Tomatoes by @lorindabreeze

Use your leftover quinoa to make this anything-but-boring dinner salad!

GET 50+ QUINOA RECIPES >

Feedfeed Tip If you have never grilled halloumi, what are you waiting for?! The flavor and texture is a cross between mozzarella and feta but it doesn't fully melt, making it perfect for grilling.
Rice Noodle and Chicken Salad with Spring Vegetables by @erica_julson_

Send your thanks to @erica_julson_ in advance because you'll be making this light and refreshing chicken salad on repeat all summer long. One note, the chicken is marinated ahead for a few hours, so be sure to plan accordingly. You can prep the marinade the night before and let the chicken sit overnight in the fridge. 

GET 50+ SALAD RECIPES >

 
 
Weekend Bonus
Bagel Breakfast Sandwich with Chimichurri, Poached Egg and Bacon by @briewilly

If you don't have time to make chimichurri, you can use your leftover prepared pesto here as a sauce instead.

GET 20+ EGG SANDWICH RECIPES >

Feedfeed Tip Have poached egg panic? Have no fear, and click here to watch our favorite fool-proof method.